Colourful vegetable gratin

Colourful vegetable gratin

Total: 1 hr | Active: 40 min.
vegetarian
Nutritional value / person: 383 kcal
, Fat: 20 g
, Carbohydrate: 35 g
, Protein: 14 g
This vegetable gratin is a colourful alternative to the classic potato gratin. The different vegetables not only give this dish an attractive splash of colour, but they also mean it's packed with nutrients. It can be served as a side dish or enjoyed as a light supper with a simple green salad.

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vegetables

300 g kohlrabi, cut into approx. 3 mm slices
300 g beetroots, cut into approx. 3 mm slices
250 g sweet potatoes, cut into approx. 3 mm slices
salted water boiling

Sauce & cheese topping

1 ½ dl milk
1 ¼ dl single cream
2 tbsp white flour
2 tsp vegetable bouillon powder
½ bunch flat-leaf parsley, finely chopped
60 g breadcrumbs
100 g grated Gruyère
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How it's done

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Vegetables

Cook the vegetables separately in salted water for approx. 10 mins. each so that they are firm to the bite, place in the prepared dish in alternate layers.

Sauce & cheese topping

Transfer the milk, single cream, flour and bouillon powder to a shaker and shake well, pour over the vegetables. Mix the parsley with the breadcrumbs and grated cheese, sprinkle over the gratin.

To gratinate

Bake for approx. 20 mins. in the centre of an oven preheated to 180 °C (until a cheese crust forms).

Good to know
Tip: When buying the vegetables, make sure that they are all around the same size. Everything can be prepared in advance right up to the cheese topping.

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